Other than being a total hoot, what does this have to do with pizza? I've long wanted to rent a Phantom video camera (3000 fps) to record that moment when the pizza lands on the oven floor. I can see a blast of smoke/vapor which I assume is the combustion of residual bench flour and vaporization of dough moisture. Even though a high-speed/slowmo video might not provide much enlightenment, it would be cool to see that moment in greater detail. My sense is that it plays a large role in what makes Neapolitan so special.

It seems obvious that consumer cameras with super high-speed video at high resolutions are not far off. Smart phones are already doing 4K at 120fps. I remember a class I took back in the 70's where we took stroboscopic photos of bullets passing through apples. It took a laboratory full of equipment and a tremendous amount of patience and luck to capture the perfect moment. We live in amazing times.